Springy green coconut grains

Ingredients

1 cup ancient grain such as farro, amaranth or Kamut, or long brown rice
1 cup coconut water or light coconut milk
3/4 cup low-sodium chicken broth
1/3 cup finely chopped green onions, plus 1/4 cup to finish
4 cloves garlic, chopped
1/2 tsp. salt
1 cup coarsely chopped fresh spinach, plus a handful of whole leaves
1/2 cup thinly sliced celery
1/4 cup coarsely chopped Italian parsley
2 tbsp. olive oil
Salt and freshly cracked pepper, to taste

Directions

In a medium-sized pot or rice cooker, stir together grain, coconut water, chicken broth, 1/3 cup green onions, garlic and 1/2 tsp. salt. 

For stovetop: Bring to a boil, cover and reduce heat to medium-low. Let cook 40 to 45 minutes or until tender and liquid is absorbed. 

For rice cooker: Turn cooker on to brown rice setting and let cook, usually 20 to 25 minutes, depending on your cooker. When done, open lid and let cool 5 minutes. 

When cooked, fold in remaining 1/4 cup green onions, 1 cup spinach, celery and parsley. Add olive oil and mix well. Season with salt and pepper to taste. Transfer to a serving bowl and finish with a few loose spinach leaves.

Serves 6